8i8 



an hour is the usual time for getting the heat up. When this tem- 

 perature has been reached the hot water surrounding the vat is 

 allowed to run off and the curd allowed to settle and to remain for 

 about an hour and a half, the vat being kept well covered so as to 

 retain the heat. By that time the curd should have developed the 

 amount of acidity required and the whey should be allowed to run 

 off. In order to be sure that the proper amount of acidity has been 

 developed, what is known as the hot iron test is applied. A piece of 

 round iron is heated almost to redness and a handful of the curd 

 taken and well squeezed in the hand so as to get rid of as much of 

 the whey as possible and the hot iron is applied to it. When the 

 iron is drawn away from the curd it draws out fine threads one- 

 eighth of an inch long ; the time has come for drawing off the whey. 

 If, however, the threads are not produced, the proper amount of 

 acidity is not yet come, and the whey must be left in the curd for 

 some time longer. 



After the whey has been taken off the curd is removed to the 

 cover and allowed to remain about 10 minutes so as to allow it to 

 mat, that is, to stir together so as to form a solid lump. After mat- 

 ting the curd is cut into squares for convenience for going through 

 the curd mill and also to allow of the drainage of the whey. 



The curd is still kept covered and turned about every quarter 

 of an hour. This is kept up for an hour to an hour and a half until 

 a further stage in acidity has been developed. The hot iron test is 

 again applied and if now the threads spin out to about three-quarters 

 of an inch in length it is time to put the curd through the curd- 

 cutter. If the threads are not the proper length the curd will have 

 to remain some time longer in the cooler and be tested until they 

 are of the proper length. The curd, after being put through the 

 cutter, comes out in strips about three inches long by about half an 

 inch thick, and this must be kept stirred and worked about to pre- 

 vent matting until it has cooled down to about 72 degrees Fah., 

 when it is ready for salting. 



The salting is done at the rate of two pounds of salt for each 

 100 gallons of milk ; after thoroughly mixing the salt allow tlie curd 

 to remain for about 15 minutes so that the salt may get properly 

 dissolved. There is no fear of it matting now, once the salt is added 

 all inclination to stick together is lost. The curd is now ready for 

 putting in the hoops and pressing. There are numerous kinds of 

 presses, but the most convenient form is that known as the gang 

 press, where a number of cheeses can be pressed in the one press. 

 When the hoops with the curd are first put into the press only a 

 light pressure should be applied for at least the first half hour, later 

 on a steady heavy pressure may be applied. After the curd is firm 

 enough it is taken out of the hoops and bandaged and then returned 

 to the hoops again and dressed for about 16 to 18 hours, when they 

 are ready for removal to the cheese room. 



